• Rinse the rice in water and drain.
• In a rice cooker or pot add the rice, water (up to the 2 cup line if using a rice cooker), mirin, sake, soy sauce, and sesame oil. Stir to combine. Add the kombu on top and if using a rice cooker select the white rice function.
• If not using a rice cooker, bring the liquid to a boil. Cover and reduce heat to low. Cook for 15-20 minutes or until the rice has absorbed all the liquid. Scoop out the rice onto a sheet pan lined with parchment paper and let cool.
• Chop up the kimchi and mix with cream cheese in a small bowl. Taste and adjust how spicy you would like it to be.
• In the palm of your hand, spread out a small amount of rice. place a teaspoon of the kimchi cream cheese mixture into the center of the rice and form a ball around the kimchi cream cheese mixture. Place onto a sheet pan lined with parchment paper and repeat until all the rice is used up.
• Preheat the oven to 425°F.
• Pour the panko breadcrumbs into a gallon zip lock bag. Pour the soy milk into a small bowl.
• Lightly dip each rice ball into the soy milk and then into the bag with panko. When you have 4-6 rice balls in the panko bag, seal it up and shake to coat. Place each coated rice ball back onto your parchment lined sheet pan. Repeat until all are finished.
• Bake for 15 minutes or until golden brown. Serve immediately with dipping sauce.

Dipping Sauce:

• In a blender, place the cashews, water, lemon juice, red wine vinegar, and garlic powder. Blend on high for 1-2 minutes or until completely smooth. Add more water if the consistency is too thick. Scoop the mixture out into a small bowl.
• Mix in the chopped scallions and season to taste with the sriracha sauce and salt.